Tip the flour & butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days.

Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in fridge or freezer for 20 minutes.

Heat oven to 200c / fan 180c/gm6. While the pastry is chilling make the filling.

Cook the peas in boiling water for 3 minutes, drain and rinse in cold water to refresh. Whizz up the peas with the olive oil and mint. Set this mixture aside.

Cook the broccoli in boiling water for a few minutes, drain and rinse under cold water. Dry fry the tomatoes in a hot pan, moving around until they start to brown a little and split. Gently fry the onion in olive oil, until soft. Set aside.

Take the pastry out of the fridge or freezer. Prick the base lightly with a fork. Cover with a layer of greaseproof paper, fill with ceramic beans or rice and bake blind for 20 minutes, remove the paper and beans and bake for another 5 – 10 minutes until golden brown.

While the pastry is baking whip up the custard. Beat the eggs in a bowl and gradually add the cream. Stir in the onions and add 3/4 cup of grated cheddar, then season with salt and pepper.

When the case is ready, spread the pea puree over the base, top with the vegetables and then pour over the egg mixture. Scatter over the remaining cheese. Bake the quiche for 20 – 25 minutes until set and golden brown. Don’t worry if the filling is a little wobbly, it will set as it cools. Leave the quiche to cool in the tin. Once cool, trim the edges of the pastry and remove from the tin.

Making the quiche was quite a long process but extraordinarily satisfying! The only thing I would do different next time, would be to cut the quantity of pea puree in half. So it is just a hidden extra as you bite into your quiche and not a main player, if you know what I mean? I may use the fillings again with ready-made shortcrust pastry, if I don't have as much time. It was a good filling and just the right amount. I served this quiche with some of my beetroot salad, which was lovely and tart. A great contrast with the creamy quiche.

A Vegetarian Feast in a Quiche!

I am stealing that quote from Judith over at Shortcut to Mushrooms. Judith is hosting a Vegetarian Feast Foodblogging Challenge and the challenge is to make something flat and savoury with a crust. So I am putting forward my quiche as my entry. If you would like to join in, you still have time. Judith's deadline is the 31st May. And on the subject of deadlines, please have entries in for No Croutons Required by the 20th May. The details are here.

Good morning Holler!! Fantastic quiche today honey!I adore broccoli and they really never miss in my fridge. And the same for fresh peasThank for the recipe. It looks so delicious. I would eat a piece even now :-PHave a wonderful daySilvia

You know, it says you started this blog because you always made the same thing?!

You lie!This is AMAZING looking. I've never used peas pureéd in anything, ever. You really have such original and cool ideas that you pull together. I'm jealous (and lazy, and not apt to make this any time soon, but doesn't it look great?!).

Holler, this looks sensational! I love the idea of the layer of pea puree at the bottom--made me think a traditional pesto would be amazing as well. Now I've got quiche on the brain!PS Got my idea for No Croutons. . .now to see if it works!

Hi Maybelles Mum, Thanks for visiting! The pea puree was good, but I put too much in.

Hi Trulie, Thanks for visiting! I am glad you like the quiche.

Hey Slvia, I don't eat broccoli as often as I should. It is so good for you!

Hi Tadmack, why thank you for your kind words. I did actually start my blog at a time where we ate the same few meals over and over, but having a food blog and being part of the community, really encourages you to try new things. Although I still return to old favourites often.

Hi Davimack, that is high praise indeed from the man who has a camera permanently glued to his hand!

And as for the peas, they stay in a pretty layer on the bottom. It is quite a thick puree and it doesn't mix with the egg. I think I will use half the amount next time and try different herbs mixed in, to see how it changes the flavour of the dish. I think they may be good spiced up with chilli too!

Hi Val, I know eggs are fattening, but I always tell myself it is a healthy dish.

Hi Silvie, great minds think alike, obviously! What flavour of quiche were you having?

Hey there Ricki, a layer of pesto would be perfect :) Graham also though up the idea of sundried tomatoes.

I am looking forward to seeing what you submit for No Croutons Required!

Hi Lynn, Are you suggesting a picnic then? You better request some good weather for us :)

Hi Renae, I always hated peas, well cooked anyway. I loved popping fresh peas out of their pods and scoffing them, but was put off by the soggy peas served in so many bars and cafes. I now realise that they are a delight, when treated with a bit of respect :)

Glad you liked it Mary!

Hi Lisarene, I have to admit I don't make it often, I usually just buy the ready-made. But sometimes, it is just fun to make it!

PS I have tagged you for a Top 10 Pics Meme Holler. Be warned that it is very consuming so I would certainly understand if you don't care to participate this time round. Do check out my own Top 10 when you get a chance though:D

The recipe is really great and mouth watering of thinking about preparing and eating the dish.I prefer to do all the dishes with only Organic foods. This is because now a days food adulteration prevailing all over the world. The effects of consumption of adulterated food is really dangerous. Some may have even prolonged even and others lead to cancer. So i suggest everyone to shift your diet to organic foods to avoid food adulteration. More about Organic foods and its health benefits log on to http://www.foodadulterationinfo.com

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x